Directions:

Instructions (found and adjusted from zibafoods.com):

1. Soak 1 cup of almonds for 12 hours/overnight** in 4 cups of filtered water, or
enough water to fully cover the almonds (you might need slightly more
depending on the size of your bowl or pitcher).
2. Drain any remaining water after your soak and rinse the almonds under running
water. Remove and discard any loose skins.
3. Place the drained almonds into the blender with one cup of the filtered water. If
you choose to include the pitted dates for sweetness, add them now. Close the
blender lid and blend on low speed for 3 minutes.
4. Add another cup of water and blend on medium speed for another 3 minutes.
5. Slowly add the remaining water (and the optional maple syrup, if using) while
continuing to blend for another 2-3 minutes.
6. Pour the contents slowly through the cheese cloth over a large bowl or pitcher,
dividing it into 2 or 3 batches depending on the size of the cheese cloth. Gently
squeeze the cloth with your hands to push the excess liquid out from the almond
meal. Discard the meal (or use it in cakes or granola).
7. Using the funnel, slowly pour the mylk into your glass bottle. You might have
more than will fit into the bottle, but this is perfect as you can enjoy a drink now,
and still have a full bottle in the fridge.
8. Refrigerate the almond mylk and consume within 3 days.
*Depending upon how thick you like your almond mylk you, can increase or
decrease the amount of water this recipe calls for. A ratio of 1 cup of Ziba almonds

(pre-soak) to 3 or 4 cups water will give you a much creamier mylk, whereas a ratio
of 1:6 will give you a lighter mylk. Add water as you go until you reach your desired
creaminess.
** You can soak the almonds for up to 2 days but be sure to refrigerate them if you
plan to soak longer than 12 hours as they can go off fairly easily.